Spaghetti Squash Dip (a nice change from Spinach Artichoke Dip)

• 1 spaghetti squash, halved and seeded
• 1/4 cup butter (opt.)
  
• 1/2 cup mayonnaise
• 1 cup grated Parmesan cheese
• 2 cups grated Monterey Jack cheese
• 3 tablespoons grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. Place the spaghetti squash cut side down on a lightly greased baking sheet. Place in preheated oven, and bake until soft when a fork is inserted., 30 to 40 minutes.
3. Scoop out the cooked squash, and place in a mixing bowl. Add butter to the squash and stir until butter melts. Stir the mayonnaise, 1 cup Parmesan cheese, and Monterey Jack cheese into the squash mixture until well blended. Pour into the prepared baking dish. Sprinkle with 3 tablespoons Parmesan cheese.
4. Bake in preheated oven until cheese melts, about 20 minutes.

Chocolate Bread Pudding

• 6 cups cubed bread
• 1/2 cup white sugar
• 1/2 cup Cocoa Powder
• 1/2 cup Cinnamon Chips (can be replaced with cinnamon powder or chocolate chips)
  
• 2 3/4 cups whole milk
• 2 cups semi-sweet chocolate chips
  
• 2 eggs, beaten

Directions

1. Place the bread cubes in a large bowl. Mix together the sugar and Cocoa Powder, sprinkle evenly over the bread cubes, and toss again. Mix in Cinnamon Chips. Butter an 8 inch square glass baking dish, and spread bread cubes evenly into the baking dish.
2. In a medium saucepan, heat the milk just to the boiling point; do not boil. Remove from heat, add chocolate chips, and whisk until smooth.
3. In a medium bowl, beat eggs until frothy. Slowly whisk in chocolate mixture. Pour over bread cubes in baking dish. Cover, and refrigerate for 1 hour or overnight.
4. Preheat oven to 350 degrees F (175 degrees C). Bake pudding until just set , but center moves slightly when dish is shaken, about 35 minutes.